Inspiration “SADYA” celebration of flavors – HIMANSHU SAINI – TRèSIND STUDIO

Hailing from the renowned Trèsind Studio in Dubai, Chef Himanshu Saini has gained widespread international recognition for his innovative and thoughtful approach to traditional Indian cuisine. With a style that brings a modern twist to cherished flavors, Chef Saini continually finds ways to surprise and captivate his diners. During the recent Food Meets Science conference, held in Dubai on November 5 as part of the eighth edition of The Best Chef Awards, Chef Saini presented his signature dish, Sadya, offering attendees a truly memorable experience. Inspired by the vibrant Onam festival celebrated in South India, Sadya serves as more than just a meal—it’s Chef Saini’s way of inviting diners into the values, heritage, and spirit of India itself.

But Sadya is no ordinary dish. It sits at the very heart of Chef Saini’s menu, representing his philosophy that food should not only taste amazing but also tell a story. Sadya is served in a way that feels almost ceremonial, with a careful presentation that highlights the beauty and intention behind each element. When guests order this dish, multiple servers present each element in perfect harmony, surrounding the table to make the meal feel special and immersive. This unique approach surrounds diners, creating a sense of intimacy and immersion that goes far beyond the usual dining experience. Chef Saini’s goal is for each guest to feel like they’re part of something extraordinary and meaningful, rather than just enjoying a dish. This ceremonial style of service reflects the warmth and richness of Indian hospitality, where food isn’t just for eating—it’s for sharing and creating memorable connections.

Sadya itself is as intriguing as its presentation. Chef Saini explained that the dish is crafted to be neither fully sweet nor savory, creating a balance that sits perfectly in between. This mix of flavors embodies the diversity and complexity of India’s culinary landscape, where tradition and modernity blend seamlessly. Using carefully chosen ingredients, Chef Saini creates a harmony of contrasting textures and temperatures that keep each bite interesting and surprising. And as he told the audience, Sadya is constantly evolving. Every year, he adds new elements—perhaps a different flavor, texture, or temperature layer—so that Sadya continues to grow with each season, capturing both his creativity and his respect for India’s heritage.

As Chef Himanshu Saini shared with the audience, “We always leave our guests with more questions than answers; it’s up to them to decide whether they want to explore or not. My intention is to bring them closer to my country, closer to its heritage, and closer to its flavors.” The presentation left the audience with a deeper appreciation for the way food can connect people to culture, making Chef Saini’s demo one of the most memorable highlights of the conference.